In a medium bowl, whisk the almond milk, yogurt, 2 tablespoons of maple syrup, vanilla extract and 1/8 teaspoon of salt until just blended. Whisk in the Chia Seeds; let stand for 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.

The next day, toss in the berries with the remaining 4 tablespoons of maple syrup.

Spoon the pudding into 4 bowls or glasses; mound the fruit mixture on top and serve.